Chicken Tikka Masala
Course: Chicken, Crockpot, Main Dish, Rice8 – 10
servings25
minutes8
hours8
hours45
minutesThis Indian chicken recipe is comfort food at it’s best, packed with a creamy rich and tangy sauce with tender chicken. It’s perfect because you prep everything in the morning to simplify dinner time – which is always the craziest time at our house. It’s a delicious meal that tastes like it came from your favorite restaurant!
Ingredients
20 – 24 chicken tenders or 5 boneless skinless chicken breasts, cubed (about 3 lbs)
1 large onion, diced
4 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 (29 oz) can of tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt
3/4 teaspoon cinnamon
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch
2-3 tablespoons cilantro, chopped (optional)
Directions
- Place chicken in the crockpot. You can use chicken tenders and leave them whole, or you can use chicken breasts and cut them into 1 1/2 inch cubes.
- Dice onion and mince the garlic and put them in a large bowl.
- Use a microplane to mince 2 tablespoons fresh ginger and add to the onions and garlic.
- Add tomato puree, yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper to the bowl. It is a little spicy, so if you’d like it more mild just add a dash of cayenne pepper or leave it out completely.
- Pour mixture on top of the chicken. Place the bay leaves on top. Cook on low for 8 hours, or high for 4 hours.
- When it’s done take out the bay leaves. Whisk the cream and cornstarch in a small bowl then stir into the chicken mixture.
- Let it cook for 20 more minutes to thicken.
- Chop cilantro and mix in the sauce. Serve over rice.
